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Hungry for... It’s the trend that’s here to stay: plant-based food. Read the essential facts and why it’s not just for vegans
Just a few years ago, most of us hadn’t even heard of the term, ‘plant-based food’. Fast-forward to 2021 and it’s everywhere, with customers looking to cut down on meat for health and environmental reasons. Many people are shifting their eating habits to vegetarian, vegan or flexitarian diets. This was compounded last year with the arrival of Covid-19 with 1 in 5 Brits reducing their meat consumption during the pandemic.* The plant-based trend is most popular with the younger generations, aged 20-40. A quarter of millennials now find a vegan diet more appealing.** It’s not just vegans and veggies who want these dishes, though. A massive 92% of plantbased meals are eaten by non-vegans. This presents a huge opportunity for Out of Home outlets. Gone are the days of just having one boring vegetarian option on your menu. *Source: Attest consumer survey April 2020 **Source: The Vegan Society, Mintel
92%
of plant-based meals are eaten by non-vegans
Garden Gourmet Fillet Pieces
Can you tell the difference?
Source: WGSN Coronavirus Food & Drink Change Accelerators, April 2020
A big part of the plant-based offering is so-called fake meat or meat substitutes. Often made from soya, these products aim to simulate that savoury meatiness in taste and texture. Adding these meat substitutes to your menu is simple to do. More often than not, you can do a like-for-like swap for the plant products in popular dishes such
as burgers and hotdogs. Pile the fillings as high as you would on normal burgers. Vegan ‘cheese’ slices, guacamole, lime-soaked red onions and salad turn a plant-based patty into something that your customers will return for. Chicken alternatives work well in sandwiches and wraps. Try a pesto ‘chicken’ with sundried tomatoes and salad leaves.
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